Kalsbrust Mit Krauterfullung
Submitted by bozilla
Kalbsbrust mit Krauterfuellung is a German stuffed veal breast filled with bacon, mushrooms, ground beef, herbs, and sour cream, then roasted and served with a creamy pan sauce.
YIELD
6 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsKalbsbrust mit Kräuterfüllung (stuffed veal breast with herbs) is old-school German home cooking at its most satisfying. A bone-out veal breast gets a pocket carved into it and packed with a rich stuffing of bacon, mushrooms, ground beef, breadcrumbs, and a generous mix of dill, tarragon, basil, and parsley.
Sour cream goes into both the stuffing and the pan sauce, tying the whole dish together with a tangy richness that cuts through the meat’s mild flavor. The pan sauce comes from deglazing the Dutch oven with beef broth and thickening it with a cornstarch-sour cream slurry that turns silky and glossy.
Basting occasionally during the roast keeps the veal moist. The breast is a lean cut that dries out without regular attention.
Kitchen Tips
- Cool the stuffing before filling the veal. Hot stuffing starts cooking the meat from the inside and throws off your roasting time.
- Secure the pocket well. Toothpicks and string keep the stuffing inside. If it spills out during roasting, the pan drippings get cluttered and the stuffing dries out.
- Baste every 20 minutes or so with the beef broth. This builds a golden exterior and keeps the lean veal from turning tough.
- Blend the cornstarch into the sour cream thoroughly before adding to the hot pan drippings. Lumpy cornstarch means a lumpy sauce.
Variations
- Pork roast version: If veal breast is hard to find, a boneless pork loin roast takes the same stuffing and works with the same cooking method.
- Wild mushroom stuffing: Swap canned mushrooms for fresh chanterelles or porcini for a deeper, earthier flavor.
Ingredients
Directions
Stuffing: To prepare stuffing, dice bacon and onion.
Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes.
Drain and chop mushrooms, add to frypan and cook for another 5 minutes.
Remove mixture from heat, let cool and transfer to a mixing bowl.
Add herbs, ground beef, bread crumbs, eggs, and sour cream.
Mix thoroughly.
Season with salt and pepper.
Veal: With a sharp knife, cut a pocket in the veal breast.
Fill with stuffing; close opening with toothpicks.
(Tie with string if necessary.)
Rub outside with salt and pepper.
Heat oil in a Dutch oven.
Place meat in the pan and bake in a preheated 350℉ (180℃) F oven about 1½ hours.
Bast occasionally with beef broth.
When done, place meat on a preheated platter.
Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom.
Bring pan drippings to a simmer.
Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly.
Slice veal breast and serve sauce separately.
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